Pumpkin Cheesecake Bars

Instructions

1. Preheat the oven to 300°F and line a 9×13-inch pan with parchment paper, allowing the excess to come up and over the sides of the pan.
2. In a medium bowl, combine melted butter, graham crumbs, and sugar, mixing until well combined.
3. Press the crust evenly into the prepared pan with your hands or the bottom of a measuring cup.
4. Bake the crust for 12 minutes.
5. While the crust is baking, add the cream cheese to a large bowl or stand mixer fitted with a whisk attachment and beat on medium speed until smooth.
6. Add the pumpkin puree, brown sugar, flour, pumpkin pie spice, and vanilla. Beat on medium-high for about 1 minute until fully combined, scraping down the sides as needed.
7. Add the eggs one at a time, beating just until combined after each addition.
8. Pour the filling over the baked crust and return to the oven for 30 to 35 minutes. Remove from oven and place on a wire rack to cool for 2 hours, then transfer to the fridge to cool for at least another 2 hours or overnight.
9. When ready to serve, make and top with whipped cream and a sprinkle of cinnamon sugar or chopped pecans.
10. Add cold cream and vanilla to a medium bowl.
11. Beat on low speed for about 2 minutes or until foamy.
12. Increase the speed to medium and add the sugar a little bit at a time, scraping the bowl as needed. Continue beating until soft peaks form. Do not overbeat.